GRILLED TERIYAKI CHICKEN THIGHS

Chicken thighs are a favorite of mine,I do love it’s texture and flavour as opposed to breasts which I find a bit dry,thighs are rich and fatty,this ensures for a moist bird and perfect for grilling.
I have been craving some Teriyaki chicken and I just couldn’t resist bringing together this juicy,succulent yet crispy Teriyaki chicken.
This recipe is perfect when grilled outside on an open fire,however this shouldn’t be a worry,you can have this grilled in the comfort of your home kitchen,all you do need is a pan and an oven and you are good to go.
These thighs are marinated in a rich Teriyaki sauce,pan seared then oven finished with a lovely saucy sticky Teriyaki glaze.
This was so easy and delicious.

Start of by cleaning your chicken in running water,proceed to trim off the excess fat from our thighs.
Mine came with the backbone attached to some some take that off

Go ahead and mix together all our marinade ingredients in a Bowl

Place your thighs into a ziplock bag and pour in the marinade into the bag.
Expel as much air as possible from the bag and zip it closed.
Massage your chicken well while inside the bag

Place this inside your refrigerator for 3 hours or overnight for the best results.
When all is set take this out of the refrigerator 30 minutes earlier,this is to allow fo the chicken to come to room temperature.

Drain of any excess marinade on the thighs.
Spoon 3 tablespoons of Teriyaki sauce glaze into a bowl

Let this not scare you,this is just Teriyaki sauce thickened down to make a glaze.I did a recipe on a delicious Teriyaki sauce glaze so simple so easy,click on the link below to check it outTeriyaki Glaze
You can also bring your leftover marinade to a boil,add a tablespoon of cornstarch and you will have your own Teriyaki glaze in seconds easy.

Place a griddle pan on top of a Cooker and crank the heat up to medium high.
If you don’t own a griddle pan no problem,use any oven friendly pan or any other pan if that also ain’t at hand

Pour in 3 tablespoons of cooking oil in the pan and let it heat up.
When the oil is nice and hot start by browning your chicken skin side down first

As the chicken is cooking skin side down,apply your glaze on the bottom of the thighs.
Have this cooking for 3 minutes before turning it over

Apply the glaze on the skin of the bird

Have the bottom of the chicken to also cook for 3 minutes.
When done place your pan into a preheated oven at 200℃ for 18 to 20 minutes until juices run clear,or you get a reading of over 74℃ using a meat thermometer.
If your pan isn’t oven friendly,just transfer your thighs to a baking tray and you are good to go.

When done take this out of the oven and let it rest

Place this on a chopping board and enjoy your grilled Teriyaki chicken thighs